| Autor: |
Wenhan Liu, Rujie Ji, Ayinuer Aimaier, Jinkui Sun, Xilei Pu, Xuewei Shi, Weidong Cheng, Bin Wang |
| Jazyk: |
angličtina |
| Rok vydání: |
2023 |
| Předmět: |
|
| Zdroj: |
Food Chemistry: X, Vol 18, Iss , Pp 100685- (2023) |
| Druh dokumentu: |
article |
| ISSN: |
2590-1575 |
| DOI: |
10.1016/j.fochx.2023.100685 |
| Popis: |
Mixed fermentation using saccharomyces cerevisiae and non-saccharomyces cerevisiae has become one of the main research strategies to improve wine aroma. Hence, this study applied the mixed fermentation technique using Pichia kudriavzevii and Saccharomyces cerevisiae to brew Cabernet Sauvignon wine and to investigate the effects of inoculation timing and inoculation ratio on the polyphenolics, antioxidant activity and aroma of the resulting wine. The results showed that mixed fermentation significantly improved the amounts of flavan-3-ols. In particular, S1:5 had the highest amounts of (-)-catechin and procyanidin B1 (73.23 mg/L and 46.59 mg/L), while S1:10 had the highest (-)-epicatechin content (57.95 mg/L). Meanwhile, S1:10 showed the strongest FRAP, CUPRAC and ABTS + activities (31.46 %, 25.38 % and 13.87 % higher than that of CK, respectively). In addition, mixed fermentation also increased the amounts of phenylethanol, isoamyl alcohol and ethyl esters, which enhanced the rose-like and fruity flavor of wine. This work used a friendly non-saccharomyces cerevisiae alongside appropriate inoculation strategies to provide an alternative approach for improved wine aroma and phenolic profile. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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